Maple mustard roots
- Good Food team
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Serves 8
Easy
Prep: 15 mins
Cook: 35 mins
A star rating of 4 out of 5.6 ratingsRate
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The sweetness of this side dish makes it the ideal accompaniment to roast turkey
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
800g small carrots
peeled and halved or quartered lengthways if large
-
800g parsnip
peeled and cut into long wedges
-
3 tbsp maple syrup
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1 tbsp wholegrain mustard
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2 tbsp rapeseed oil
or sunflower oil
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Nutrition: per serving
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kcal135
-
fat5g
-
saturates0g
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carbs22g
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sugars14g
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fibre7g
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protein3g
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salt0.21g
low
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Method
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step 1
Bring a large pan of salted boiling water to the boil. Tip in the roots, bring back to the boil and cook for 3 mins. Drain well, then tip onto a large, lipped roasting tin. Whisk together the syrup, mustard and oil with some seasoning, then gently toss with the veg. Cover with cling film for up to 24 hrs.
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step 2
Bring to room temp before cooking. After the turkey comes out, roast at 220C/200C fan/gas 7 for 30 mins until golden and sticky.
Recipe from Good Food magazine, January 2010
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A star rating of 4 out of 5.6 ratings
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